SEA BEND MEAT COMPANY
While every amazing sandwich at Take 5 is the sum of its parts, the delicious meats are the centerpiece that everything is built around (well, of course, except our veggie sammy). From our tender and flavorful corned beef and eye of round for our Friday french dips to our juicy whole chickens and chicken breast to the ground beef and sausage in our meatloaf, lasagna, chili and more, it’s all from family-owned Sea Bend Meat Company, a 37-year-old family run wholesaler in Shoreline, now run by Rocky Ruddy. Sea Bend provides all the meats, cheeses and cold cuts from some of the most notable farms in the area, including Carton Farms, Double R Ranch, and local favorite brands like Cascioppo Meats. But it’s the customer service that makes the relationship truly special.
“As a small business, we like to work with other small businesses rather than big distributors because we need specific things and services,” says Take 5 owner Rebecca Rouleau. “Sea Bend is extra local to us because they’re Shoreline based, and that’s where we live. Their products are fantastic but they also have amazing customer service. They are more than accommodating, willing to special order, and get us what we need. If we have an emergency, Rocky will deliver. They also supply us with the takeout boxes we put all the orders in and dinner napkins and more.” Get to know Sea Bend, their devoted attention to servicing their customers, and the meats that play a star role in your favorite Take 5’s food.
How did your business get started?
Sea Bend was established in 1989 by Stan and Staci Ciez. I started with the company in 2013, and eventually bought the business in 2024.
What inspired you to get into the meat industry?
I wasn’t really inspired when my uncle Gary asked me at age 21 if I wanted a summer job delivering meat for Ruddy Meats. But I took the job and clearly, I liked the meat business since I am still at it 35 years later. But I really do love the meat business; the beauty is that it is something different every day. I love working with so many good people — people I employ and people we buy meat from and sell meat to. We have developed so many great relationships over the years.
What makes your product different or special?
We work really hard sourcing the highest quality product for our customers at competitive prices. We have developed good relationships with the companies we purchase from. We don’t buy the cheapest product out there. There are plenty of companies that do and there is a place in the market for those companies but that is not us. We have learned that if we get a new customer solely based on price, then we will lose that customer based on price. We choose quality food at competitive prices and we service our clients like no other.
Do you have a personal favorite product at Take 5?
I really love Take 5’s Meatloaf Burger. The ground beef is a very high quality product that comes from the Double R Ranch in eastern Washington and it is blended with sausage made locally by Cascioppo Meats. The Reuben is also one of my absolute favorite sandwiches. The Corned Beef is made fresh for us every week from Brisket from cows raised in Toppenish, Washington. Take 5 uses Tillamook cheddar cheese which is an excellent quality cheddar cheese.
My current favorite thing at our shop in Shoreline is our Wagyu Coulotte (the top muscle of the Top Sirloin, AKA Picanha in Brazilian steak houses). Our “Go To” for a less fancy steak to grill when entertaining at home is a Teres Major, an internal muscle of the chuck located just under the shoulder blade. Most people haven’t heard of it, but fun fact: it’s the third most tender piece of meat in the Steer, after the Tenderloin and Flat Iron.
What does it mean to you to partner with and be carried by Take 5?
Take 5 is a pleasure to do business with. It all starts with Rebecca and Bryan. Anyone who has been there knows they make great food. They are fabulous to work with. They have very high standards and care so much about the quality of their meats and cheeses. We are shocked at how much product they go through in such a small space. There is not a better example of a customer using quality products to their advantage. They are a great customer of ours and we are a customer of theirs as well. We get sandwiches from them all the time, and sometimes they cater our office lunches. My mouth is watering right now thinking of one of my favorite things to order there: The Sriracha Chicken Club Melt. My son works for me in the summer and we would hit them every other week and now the Sriracha Chicken Club is his favorite sandwich as well.
If your brand had a personality, how would you describe it in a few words?
I thought a lot about this. I think it’s our resiliency. “If there is a will, there is a way” would be a good description for our company. We work really hard to get our customers what they want, when they want it. That can be challenging. Sometimes delivery trucks from our suppliers show up in the morning and don’t have some items we ordered. I am amazed at how well and quickly our staff scrambles to fix the situation. We joke about it all the time that we are a customer service company that happens to sell meat.
What’s one thing people might be surprised to learn about you or your business?
Sea Bend Meat Company is a USDA federally inspected company that has been delivering high quality meats at very competitive prices for 37 years. We have a meat inspector in our facility everyday to ensure we follow strict HACCP (Hazard Analysis Critical Control Point) guidelines. Also, we have a small but very dedicated team. We work really hard but also like to have a good time. We also work hard to create an atmosphere where everyone feels respected and where people like to come to work.
What’s next for Sea Bend that you’re excited about?
We look forward to continuing to develop better relationships with our current customers and to developing relationships with new customers as well. I don’t know what the future holds for us but at Sea Bend we are excited to meet any challenges that may arise.
Can anyone shop at Sea Bend Meat Company?
I have been selling meat to my friends for several years. I have a custom order sheet that I email out. This is the best way to buy something from us if you don’t have a restaurant/wholesale account. Email me directly at Rocky@seabendmeat.com for more information.
Learn More about Seabend Meat Company at www.seabendmeat.com
Follow Seabend on Instagram at @seabendmeat
Rebecca Rouleau, Seabend Meat's Rocky Ruddy, and Bryan Vietmeier
Herkimer coffee
Creating community and comfort food is at the heart of everything we do at Take 5, and there’s nothing more comforting than wrapping your hands around a great cup of coffee. Since we opened in 2008, we’ve been serving Herkimer coffee, one of Seattle’s longstanding independent coffee brands. “Our goals are aligned perfectly,” says Rebecca. “We both have a commitment to providing an exceptional product and exceptional customer service, and connection directly with the community. They've always been there for us with smiles and a superchill attitude, whether we need beans on the fly, our Synesso machine is acting quirky, or a new staff member needs barista training.”
Herkimer’s roaster and wholesaler Nathan Reasoner gives us the inside story of the coffee brand, named after founder Michael Prin’s father’s hometown in New York, their community-centric ethos, how to best enjoy their small-batch roasted coffee, and exciting news that we’re just going to have to wait and hear about.
How did your business get started?
We opened as a cafe on Phinney Ridge on May 9, 2003. Founded by Michael Prins, Herkimer was the second coffee company he started in Seattle. We began roasting our own coffee in 2008 when Scott Richardson joined. I joined shortly after. We had all been at other coffee roasting companies in Seattle, learned what we should and should not do, and shared the same vision of what we wanted to build. Herkimer is a refinement of our past experiences, coupled with a vision of what we hope to offer the Seattle community. We have stuck to our principles from the start: to build long standing relationships with everyone we work with, offer an uncompromised quality product and experience, and sustain our vision through the day to day dedication to our craft.
What inspired you to roast coffee?
Personally, I've enjoyed coffee for a very long time. But dark-roasted coffee was the only thing available to me originally, and it all tasted very similar. It wasn’t until I tried an Ethiopian coffee, which reminded me of blueberry pancakes, that my interest was truly piqued. I found myself working to get closer to the whole process of coffee. From origin to cup, there are so many little things that end up affecting the way the coffee is enjoyed. I wanted to gain an understanding of that. The hard part is finding a way to make a living working a passion job like this.
What makes your product special?
We don’t waver from the pillars of how we choose to work. We’ve watched many coffee companies change as they have grown, making choices that ultimately cannot be undone. We are not going to compromise the quality of what we do, which is where it all begins. We are choosing to grow slowly and with intention, and choosing our partnerships critically, which ensures the consumer will have a great experience.
Also, we source directly from farms in all the major growing regions around the world and distribute our coffee directly to our wholesale partners and customers via our cafes and online store. We do not sell to any grocery stores or distributors where the coffee will sit well beyond its prime time for maximum enjoyment.
Do you have a personal favorite product?
I love all the coffees that we offer for different reasons, especially when they’re brewed with different preparation methods. Not all coffees are sourced and roasted for one type of brew method. This keeps things interesting, much like the role I have at Herkimer Coffee. Everyday is a little different as there are different responsibilities to perform and different challenges. It’s never boring!
What’s the best way to enjoy your product?
Coffee enjoyment is very personal and everyone has their own way of enjoying it. Who am I to tell them they are wrong? We’d rather help enhance that experience. We try to listen to what people like and steer them in a direction of having an experience that is better than what they have come to know. Meaning, if you like espresso, let's get a coffee in your hands that will make the best espresso you've ever had or an espresso preparation unlike any other experience.
What does it mean to you to partner with and be carried by Take 5?
Take 5 created a spot that was missing in the community: that corner store that has all the things you might be in need of. They have elevated that experience to include some really great sandwiches and dinners (when we don't want to cook at home but still want a good home-cooked type meal). They care about the products they offer and for the community they serve. Their mission is very similar to ours, thus a natural fit.
If your brand had a personality, how would you describe it in a few words?
Quiet, understated, reserved, focused. One AI tool recently referred to us as a Unicorn.
What’s one thing people might be surprised to learn about you or your business?
I'm not sure because I still meet people who don't know who we are. Perhaps that surprises people?
What’s next for Herkimer that you’re excited about?
I cannot talk about that yet…
Take 5's Rebecca Rouleau and Herkimer Coffee's Nathan Reasoner
Stoup Brewing
One of Ballard (and Seattle’s!) most beloved beer brands, Stoup Brewing is also one of the original breweries that formed the Ballard Brewery District along 52nd St. NW between 14th and 11th Ave NW. Celebrating 13 years in business this year, Stoup’s craft brews of all kinds have also been a longtime staple in the perfectly chilled refrigerated case at Take 5.
“What Lara and team have accomplished and worked for in creating Stoup is amazing!” says Rebecca. “They do it all and are so inspiring with their attention to detail and commitment to be a self distributor. Take 5 is committed to supporting them by dedicating a full shelf in the shop so the neighborhood can pick up some really good beer on the way home!”
Here, the trio of co-owners behind the magic, husband-and-wife team Lara Zahaba and Brad Benson, and Robyn Schumacher — along with Stoup’s sales rep Aeron Jarvis — share Stoup’s origin story, what inspires them, which beer every newbie must try, and how you can soon find them in the center of the biggest sporting event to hit Seattle!
How did your business get started?
We are three beer lovers — two scientists and a seasoned beer connoisseur. Sounds cheesy but we kind of created our own dream and built Stoup Brewing.
Brad and Lara spent years chasing great flavor — Brad through science and brewing, Lara through food and drink. Together, we refined our craft, curiosity, and palate, hoping to eventually create something of our own.
Mutual friends introduced us to Robyn Schumacher — a teacher, certified Cicerone (the beer equivalent of a wine sommelier), and unapologetic beer geek. With a background in biology and a passion that grew from classroom to brewhouse, she completed the trio.
We had different paths but a shared goal. When we came together, it clicked. Call it chemistry, call it fate — either way, we got together and built Stoup Brewing.
What’s the story behind your brewery name?
Stoup is something our [Lara and Brad’s] 3-year-old said one day when we were brainstorming and trying all kinds of words in front of "brewing," "brewery," and "beer." Stoup Brewing had a great ring to it and further research found it to be an old English term for the days when you would bring your own tankard/growler into a pub so they could "fill your stoup with ale!" With that discovery, a name was born.
What inspired you to brew beer?
We all came of (drinking) age in the early days of the craft beer scene. Brad had a craft beer epiphany on a bike ride through the San Juan Islands when he spotted a beer he didn’t know and had never tried before — from Red Hook Brewing. When he and Lara started dating, their relationship was built on pints of beer tried in breweries and beer pubs everywhere they went. He introduced Lara —who had suffered big-brand macro beer through her college years — to the potential of this elixir.
Meanwhile, Robyn was discovering delicious Widmer Hefeweizen with her own friends. Beer remained a social passion while careers and families were pursued but for a variety of reasons, we were all ready to throw everything up in the air at the same time when we independently decided to turn our beer passion into our life’s goal. Luckily, we found each other and pursued that goal together starting in 2013.
What makes your products different or special?
Our dedication to consistency and quality pursued through a scientific lens. Each beer tells a unique story and personality that people can relate to, and we ALWAYS keep it FUN!!
Do you have a personal favorite product? Why?
A dedicated ale girl, Lara always opts for our rotating IPAs while reverting to the ever-satisfying Mosaic Pale. That said, Robust porter has a special place in her heart.
Porter was a style that we enjoyed and saw disappearing from store shelves. We decided to make it one of our core offerings and love it to this day. Brad and Robyn often cite it as their favorite beer to brew for its beautiful color and aromas in the kettle.
For Aeron, Stoup’s sales representative, her favorite keeps changing. Sometimes it’s Mosaic Pale, sometimes German Pilsner, but the one beer she always goes back to is her beloved NW Red. With its beautiful malt and hop complexities and sitting at 5% ABV, it’s a beer for all seasons that pairs well with a variety of foods.
What should first-timers try?
Citra IPA – it’s “sunshine in a glass” with a magical hop profile that both IPA lovers and even non-beer drinkers find themselves delighting in.
What does it mean to you to partner with and be carried by Take 5? Rebecca and the crew at Take 5 are relentlessly passionate about what they do and how they do it. They are caring and intentional about the products they make and products they bring in. Take 5 is more than a partnership, we are part of the same community, we help each other out and give each other hugs.
If your brand had a personality, how would you describe it in a few words?
Generous, community driven, inclusive, fun!
What’s one thing people might be surprised to learn about you all or your business?
We are a smaller operation than most people think!
What’s next for you that you’re excited about?
We are proud to partner with the City of SeaTac as an official operator of one of that city’s key activation sites for FIFA World Cup 2026. SeaTac is emerging as a vibrant hub for fans, residents, and visitors — and Stoup is excited to help bring that vision to life.
Throughout June and July, Stoup SeaTac City will be a pop-up taproom adjacent to the DoubleTree Hotel, and will feature daily match viewings on a large screen, alongside a lineup of local food trucks, live entertainment, and community-focused programming designed to offer an inclusive, energetic environment for fans to come together and celebrate the world’s game.
Being part of this moment for SeaTac—and for the broader region—is incredibly meaningful to us. We’re honored to create a space where community, culture, and soccer intersect in a way that reflects the spirit of a global event of this nature.
Stoup's Lara Zahaba, Aaron Jarvis & Rebecca Rouleau. Not pictured: Brad Benson and Robyn Schumacher
culture shock kombucha
We love the local partners who fill our stores with amazing, tasty products for you to enjoy. Take Culture Shock Kombucha, the foodie’s answer to the popular gut-health beverage, made right here in Seattle. We’ve carried the brand since it was founded by Thomas Dodson, a former chef, sommelier and mixologist, six years ago.
Our very first vendor spotlight has had their product stocked in our refrigerated case since the company was founded six years ago. Get to know Culture Shock Kombucha!
How did your business get started?
From an early age, our founder, Thomas Dodson, developed a deep passion for the culinary world. He gained hands-on experience in every role within the restaurant industry, from chef to sommelier and mixologist. His life changed when he discovered kombucha during Dry January, inspiring him to combine his culinary expertise and knowledge of wine to create a premium, health-focused, flavor-forward, functional beverage.
What inspired you to make this specific product? I wanted something that I could drink with dinner that wasn't alcohol and wasn't filled with sugar, but paired with food.
What makes your product different or special? We are Washington's Whole Fruit Kombucha Company. We pride ourselves on using whole fruit in all of our signature brews. I was a couple of years into this business when I found out how all of the big kombucha brands make theirs. They use flavored teas, syrups, and “natural flavorings,”which results in an average, not exceptional, product.
Do you have a personal favorite product you make? Why?
The OG flavor is now called Dragon's Barrel, but was originally Hunter's Tea. This ultra-savory kombucha spawned this entire company, and nothing on the market comes close. That being said, I drink Gnome's Delight for breakfast, Nymph's Nectar with lunch, and sip on a Golden Griffin after work because it tastes like beer.
What’s the Best way to enjoy your product?
I tell people that to get the most gut health from kombucha, they should drink it first thing in the morning on an empty stomach, but there is no bad time to enjoy a kombucha. If you are caffeine-sensitive or sip late at night, we have a caffeine-free version as well. We also make a line of alcoholic kombucha and tepache.
What does it mean to you to partner with or be carried by Take 5?
Rebecca was one of my very first customers when I started my business six years ago. Back then, we bottled it, and the bottles would explode when opened. Take 5 is important to me because it represents a community hub vital to every neighborhood. We could all be so lucky to have a place to go where everyone knows your name and is always stocked with top-shelf brands and delectable, handmade lunches and dinners. Have you tried their carrot cake? Come on!
If your brand had a personality, how would you describe it?
Culture Shock is a curious, adventure-minded craft beverage brand for people who want better flavor, clearer experiences, and a smarter way to drink.
What’s one thing people might be surprised to learn about you or your business?
We will soon open our tap room and feature kombucha, hard kombucha, hard seltzer, and mocktails.
What’s next for you that you’re excited about?
2026 will be a big year for us. We recently launched our hard kombucha line and will host several events across Washington to get the word out. We also plan to enter the California market by the end of the year.
Callahan's Hot Sauces
Based in Ballard | Founder Mike Callahan
Meet Mike Callahan, owner of Mike's Fine Brines, maker of Callhan’s hot sauces, based right right here in Ballard. Callahan’s sauces — Poblano, Habanero, Ghost Pepper, and Black Pepper Chipotle — have been carried by Take 5 since 2016. “I just love the flavors and especially love supporting a business based in the neighborhood and creating those partnerships,” says Rebecca, whose favorite is habanero, since it’s not too hot and has tons of flavor.
Get to know Callahan’s origin story:
How did you start your business?
I started Mike's Fine Brines in 2015 to get a hot sauce on the market. I wanted to add a little heat and great flavor to people's favorite foods—but I wasn't looking to blow anyone's hair off!
I worked in the Seattle restaurant industry for 15 years. I knew I didn't always want to be in the industry, but I also wanted to continue working with food in some capacity. I love hot sauce and I love cooking, so I thought I would try my hand at creating one of my favorite condiments. I now have four hot sauces with varying heat levels.
Personal Favorite:
I still enjoy Callahan's Habanero Hot Sauce on my breakfasts! The habanero was my first product I introduced in 2015.
What does it mean to be sold at Take 5?
Take 5 was one of my first grocery accounts in 2016. And I am happy that after all these years my products are still on their shelf.
What's something people might be surprised to learn about your business?
People might be surprised to know that I am the sole employee. I create the recipes. I cook, bottle, label and deliver every batch of sauce. It's a lot of work but I love it.
Tahoma Fuji Sake
Based in Ballard | Owner Andrew Neyens
Did you know we sell sake in our store? If you didn’t, your mind might be even more blown that we carry a very special version of the Japanese “brew” made from rice that’s handcrafted right here in the neighborhood. Meet Andrew Neyens, the brewmaster and owner of Tahoma Fuji Sake Brewing Company in Ballard.
After living in Japan with his wife, where Andy learned the art of sake brewing, they returned to Seattle and eventually started his business. “I got a window into an older way of life that is not concerned with time locks and computers but rather with bubbles made from yeast and sugar and magic,” says Andrew, who was also a beer brewer in Seattle for many years.
“I love supporting Andy and Tahoma Fuji because it represents entrepreneurship, small business & family,” says Rebecca. “We need these to create a sense of community in our neighborhoods. His wife and kids are super, and by supporting him, I help support his family, his love of making sake and his love of having time to be a parent.”
Take 5 carries their flagship sake, Nama Genshu Sake (AVB 19%), an unpasteurized sake, currently available in 750 ml bottles (and soon 375 ml). With live enzymes and microbes, it should always be refrigerated before and after opening. Enjoy it either warm or cold (but never boiled!).
Stop in for a bottle yourself—it’s in the refrigerated case.
How did your business get started?
I started my business because I moved to Japan to be with my wife. After getting married I found a job in a sake brewery in her hometown of Toyama, Japan. A little while later we moved to Ballard near where I grew up. I brewed beer commercially for a while but always liked the process of sake making and was driving to follow that process.
What inspired you to make this product specifically?
My inspiration came from the experiences I had brewing in Toyama. I got a window into an older way of life that is not concerned with time locks and computers but rather with bubbles made from yeast and sugar and magic.
What makes your product different or special?
Everything that is made with intention is special. I make my sake with the intention of paying respect to those who created the art. I am just part of the flow of human energy.
Do you have a personal favorite product?
My flagship sake, Nama Genshu Sake. I am proud of it because of the time and dedication it took to get to this point.
Best way to enjoy your sake:
Cold, room temp, or warmed up — enjoy sake every way, just don’t microwave or boil your sake. Sake will open up with different flavors at different temperatures. It is up to you to find which way you like the sake you're drinking.
What does it mean to you to partner with or be carried by Take 5?
I love being a part of small businesses that take care of neighbors. Rebecca has been feeding the neighborhood with her heart and soul and delicious food. It is a total joy to be a part of her world.
If your brand had a personality, how would you describe it in a few words?
Sleepy and waiting for it to snow so we can go play.
One thing people might be surprised to learn about you or your business?
I am a Capricorn.
What’s next for you that you’re excited about?
Kids graduating and growing. After that we shall see where the adventure takes us.
Andrew Neyens of Tahoma Fuji Sake Brewing Company here in Ballard and Rebecca at Take 5